Crispy dough for chebureks - every self-respecting housewife should be able to knead it. We will reveal to you the recipes of delicious and strong elastic dough.
Chebureks in our country are loved by everyone without exception, but, unfortunately, you are not always satisfied with the taste and quality of this dish prepared in cafes and cheburechni.
Nevertheless, I really want everything to be perfect in this tortilla with meat — both a juicy, aromatic filling and a delicious, crispy dough for chebureks.
In this article, we present to you a selection of the best recipes of delicious dough for chebureks that we have tested.
Dough for chebureks on the water
The dough for chebureks is delicious and crispy, it is prepared very simply and does not require any special ingredients. Even mixed in water, it will ensure that your chebureks will have a tasty, crispy crust even when cold.
Ingredients:
250 ml of water,
300 g of flour,
1 Art. spoon of vegetable oil,
1 teaspoon of salt.
We make the dough:
• Crispy dough for chebureks is prepared in a deep container, into which we first pour water, then add flour and salt, and also pour oil.
• We mix the dough into chebureks to form a viscous mass. Now it needs to be washed properly so that the dough becomes strong and elastic. This is easiest to do on the table.
• Be sure to sprinkle the work surface with flour, put the dough on it and start kneading it with your hands. The dough for chebureks should be kneaded thoroughly, gradually adding flour to it.
• As soon as our crispy dough for chebureks stops sticking to the hands, becomes springy and elastic, it should be wrapped in cling film and put in the refrigerator. After half an hour, you can already prepare chebureks.
Crispy dough for chebureks in boiling water
The dough for chebureks is tasty, crispy, which you can roll out very thinly and be sure that it will not tear during frying, it is usually made in boiling water and using eggs.
The recipe for crispy dough for chebureks on boiling water is very simple: you need to take 300 ml of water, 600 g of flour, one egg, a little more than a tbsp. spoon of vegetable oil, 1 tbsp. spoon of vodka, half a teaspoon of salt.
Sourdough with vodka for crispy chebureks is kneaded as follows:
We take a fairly capacious pan, pour salt into it and pour in the oil according to the recipe. Pour water and bring this mixture to a boil, turn off the fire.
Gradually pour two-thirds of the flour into the boiling water, constantly stirring the mass with a wooden spatula. Then it remains to wait for the crispy dough for chebureks to cool down.
Vodka and egg should only be added to the mass cooled to slightly above room temperature. Knead it well and let the dough soak in vodka, we move on to the next stage. The dough for chebureks with vodka should be properly kneaded on the table with your hands, gradually pouring the rest of the flour into it.
Next, the dough is wrapped in cling film and sent to the refrigerator for 30 minutes. And better — for the whole night!
This recipe makes a very elastic, tasty and crispy dough for chebureks with bubbles. Try it and you will definitely like it!